Recipe by Toby Jermain
I inherited the recipe file of my long-time neighbor, Roz Luby, when she died a few years ago, and this was one of the gems in her collection. Baking time includes rising time.
- 2 cups boiling water
- 1 cup rolled oats
- 2 tablespoons vegetable shortening
- 1⁄2 cup dark molasses
- 1 tablespoon salt
- 1 package active dry yeast
- 1 package outdated dry yeast, for flavor (optional)
- 1⁄2 cup warm water (about 110-115 degrees F)
- 5 -6 cups unbleached flour
Directions See How It's Made
- Pour boiling water over rolled oats in a large bowl, add shortening, molasses, and salt, stir to combine, and set aside, stirring occasionally, until cooled to about 90 degrees F.
- Dissolve yeast in warm water, and proof for about 5-10 minutes or until slightly foamy.
- Add to oatmeal mixture, stir in 2 cups flour, and set aside for about 15 minutes.
- Stir in additional flour, 1/2 cup at a time, until mixture is too thick to stir.
- Turn out onto a floured board, and knead until smooth and elastic, about 5 minutes, adding more flour as necessary, until dough is not sticky.
- Place in and oiled bowl, turn to oil top of the dough, cover, and let rise in warm place until doubled in volume, about 1 hour.
- Punch down dough, and allow to sit for 10 minutes.
- Grease 2 5"x9"x3" loaf pans, and sprinkle with flakes of rolled oats and corn meal.
- Divide dough into two equal size portions, knead and shape each into a roll, and place in the center of the prepared pans.
- Spray or lightly brush each loaf with cold water, and sprinkle with flakes of rolled oats.
- Let rise in a warm, draft-free place until doubled in bulk, about 30-40 minutes.
- Prepare oven by placing one oven rack at mid-height, with the second one below.
- Place an empty baking sheet on the lower rack, and preheat oven to 400 degrees F.
- Spray loaves again with cold water.
- Pour about 2-3 cups of hot water into the empty baking sheet on the bottom rack of oven, taking care not to get burned by the instant steam.
- Place the filled loaf pans on the middle rack, reduce temperature to 350 degrees F, and bake until loaves sound hollow when rapped, about 45 minutes, spraying with cold water after 15 and 30 minutes.
- When done, the center of the loaves should read about 190-200 degrees F on an instant reading thermometer.
- Remove loaves from oven, set aside for a couple minutes, remove from pans, and return to the oven, bottom side up, for about 5-10 minutes.
- Remove from oven, and allow to cool to room temperature on a wire rack.